Vegetarian Paella with Artichokes and Broad Beans
Why this recipe works
- Layered flavour: Cooking the grated tomato with smoked paprika creates a concentrated savoury base before the saffron stock goes in.
- Defined rice texture: Stirring only once after adding the stock lets the rice settle into an even layer rather than turning creamy.
- Vegetable-led but substantial: Artichokes, broad beans and roasted peppers add enough texture and depth to make the paella satisfying without meat or seafood.
Get the most out of this recipe
Ingredient notes
- Use paella rice: Paella rice is designed to absorb stock while keeping the grains distinct; long-grain rice will give a less typical texture.
- Infuse the saffron: Stirring the saffron into hot stock helps release its colour and aroma evenly through the rice.
- Drain preserved vegetables well: Canned artichokes and roasted peppers should be drained before adding so they do not dilute the cooking liquid.
Texture tips
- Do not stir after adding stock: Agitating the rice releases starch and can make the finished paella heavy rather than distinct and settled.
- Encourage a light crust: The brief final increase in heat helps form a gentle socarrat on the base; stop if it smells more burnt than toasted.
- Rest before serving: A short rest lets the grains finish absorbing liquid and makes the paella easier to serve cleanly from the pan.
Authenticity notes
- Wide, shallow cooking: Paella is cooked in a broad pan so the rice forms a thin layer and absorbs the stock evenly.
- Vegetable variations: Vegetable paellas often shift with the season; artichokes and broad beans are a natural fit for this saffron rice style.
- Serve with lemon: Lemon wedges at the table add brightness and balance the savoury rice and olive oil.
Make-ahead tips
- Prepare the vegetables first: The tomato can be grated and the peppers, artichokes and lemon prepared before cooking so the paella comes together smoothly.
- Best served freshly rested: The rice has its best texture soon after resting, while the grains are separate and any crust is still intact.
- Reheat gently: Warm leftovers in a frying pan with a small splash of water or stock, covered, and avoid heavy stirring so the rice does not turn mushy.
Equipment you'll need
Ingredients
Instructions
- Warm the vegetable stock in a saucepan until steaming, then stir in the saffron and keep it hot over a very low heat. Meanwhile, grate the tomatoes on the coarse side of a grater into a bowl and discard the skins. Slice the roasted peppers into strips, drain the artichoke hearts, and cut the lemon into wedges.
- Heat the olive oil in a paella pan over a medium heat. Add the grated tomato and smoked paprika, then cook for 4 to 5 minutes, stirring, until the mixture darkens slightly and looks jammy. Spread it evenly across the base of the pan.
- Stir in the paella rice to coat it well in the tomato base. Pour in the hot saffron stock and give the pan one thorough stir to distribute the rice evenly. Arrange the peppers, artichoke hearts and fava beans over the top.
- Bring to a lively simmer, then reduce to a steady simmer and cook for 18 to 22 minutes until the rice is tender and most of the liquid has been absorbed. Do not stir; rotate the pan occasionally for even cooking. If the pan looks dry before the rice is tender, add a small splash of hot stock and continue cooking.
- Increase the heat to medium-high for 1 to 2 minutes to encourage a light crust on the bottom, then remove from the heat. Cover loosely and rest for 5 minutes. Scatter over the parsley and serve with the lemon wedges.
Recipe notes
Tips
- Keep the stock hot as you cook so the rice stays at a steady simmer and cooks evenly.
- For the best texture, resist stirring once the stock goes in; paella rice needs to settle into an even layer.
- If serving anyone who is pregnant, elderly, or immunocompromised, ensure the dish is served piping hot throughout.
Substitutions
- Replace Smoked paprika with Sweet paprika for a milder, less smoky flavour.
- Replace Fresh parsley with Fresh basil for a softer, sweeter herbal finish.
- Replace Canned roasted red peppers with Red pepper for a fresher flavour; slice and sauté it in the olive oil for 5 to 6 minutes before adding the tomato.
Storage
- Refrigerate up to 3 days
- Cool quickly, then refrigerate in an airtight container. Reheat in a frying pan with a splash of water or vegetable stock over a low heat, covered, until piping hot; avoid over-stirring to keep the rice from turning mushy.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (20min active)
- Difficulty: Medium
- Cuisine: Spanish
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